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Ingredients

1 ½ cups all-purpose flour 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened ⅓ cup dark brown sugar, packed ⅓ cup dark corn syrup ⅓ cup molasses 1 egg ½ cup hot water ¼ cup chopped crystallized ginger 1 cup heavy whipping cream, chilled 2 tablespoons pure maple syrup

Nutrition Info

436.2 calories carbohydrate: 54.8 g cholesterol: 94.5 mg fat: 23.4 g fiber: 0.8 g protein: 4 g saturatedFat: 14.4 g servingSize: - sodium: 308 mg sugar: 24.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg, beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

1 9-inch cake

Super moist and features two types of ginger.